3 Cheese Herbed Bread Pudding

Time to Cook: 
1 hr
Time to Prepare: 
24 hrs
Number of Servings: 
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Who doesn't like tender bread spiked with cheese, a bit of herbs and salty bacon? This is a great make ahead for a holiday weekend to keep tucked away in the fridge pop in the oven for breakfast or even a light lunch. The bacon is optional, but feel free to play around with the various types of cheese.


A favourite with the kids!


8 pieces of bacon, cooked and crumbled

10 pieces of sturdy white bread,crusts removed

4 green onions, finely chopped

3 Tbsp finely chopped parsley

1 Tbsp finely chopped fresh tarragon

75 grams each of grated Cheddar and smoked Gouda

30 grams freshly grated Parmesan cheese plus 3 Tbsp for the topping

salt and pepper

8 eggs

800 ml milk

pinch of nutmeg



1. Using a bit of unsalted butter, grease a baking dish (about 26x18 cm). Cut each of the bread slices into three fat 'fingers'

2. Line the dish with 1/3 of the bread fingers. Sprinkle with half of the cheese, half of the green onion, half the parsley, half the tarragon, and half of the bacon.

3. Make another layer: 1/3 of the bread fingers, half the cheese, half the bacon, half the green onion, half the parsley, half the tarragon.

4. Top with the remaining bread fingers and 3 Tbsp of Parmesan cheese. In a large bowl, beat together the milk, eggs, and nutmeg. Season with some salt and pepper.

5. Pour the milk and egg mixture over the bread, pressing things down gently to help the bread absorb the milk/eggs. Cover the dish with cling film and put in the fridge for 24-48 hours so that the bread can soak up the liquid.

6. Take the dish out of the fridge 30-45 minutes before you plan to put it in the oven so it will warm up and not crack when you put it in a hot oven. Pre-heat the oven to 325 F and bake for 45-50 minutes until the bread is all risen, puffy, and golden brown. You can check for doneness by sticking a sharp knife in the middle-it should come out clean. Allow the dish to cool for about 10 minutes before serving.

Adapted from Eggs